Tomato sauces and Passata
Puglia
Regional Specialty
Vegetarian
Back soonRegional Italian
Perché ci credoBack soonThe producer is restocking it. You can still save it and add it to your request.
This is the sauce of the Salento Sunday table: the producer pairs it with barley orecchiette and with sagne 'ncannulate, the twisted local pasta. A spoonful is enough to make a plain dish regional and memorable. Serve it with a grating of aged ricotta or pecorino and explain the 'scante on the menu.
Specs 330 g, case of 12, shelf life 24 months, pasteurised, no preservatives, thickeners or added sugar, vegetarian, Puglia (Italy).Ingredients: tomato 83% (Italian origin), onion, ricotta forte ('scante) 5% (sheep's milk ricotta, cow's milk ricotta, natural lactic ferments), extra virgin olive oil, basil, salt.Nutrition per 100 g: 137 kcal / 571 kJ; fat 9.2 g, of which saturates 3.4 g; carbohydrates 7.3 g, of which sugars 6.7 g; protein 7.1 g; salt 0.6 g.Allergens: milk (ricotta forte)
Allergens milk (ricotta forte)
Ricotta forte is almost unknown outside Puglia, which makes this jar a genuine discovery for food lovers. It needs one sentence at the counter, the fermented ricotta of Salento, and then sells on repeat to customers who like strong flavours. Pair it with orecchiette for a regional bundle.
Specs 330 g, case of 12, shelf life 24 months, pasteurised, no preservatives, thickeners or added sugar, vegetarian, Puglia (Italy).Ingredients: tomato 83% (Italian origin), onion, ricotta forte ('scante) 5% (sheep's milk ricotta, cow's milk ricotta, natural lactic ferments), extra virgin olive oil, basil, salt.Nutrition per 100 g: 137 kcal / 571 kJ; fat 9.2 g, of which saturates 3.4 g; carbohydrates 7.3 g, of which sugars 6.7 g; protein 7.1 g; salt 0.6 g.Allergens: milk (ricotta forte)
Allergens milk (ricotta forte)
Ricotta forte is almost unknown outside Puglia, which makes this jar a genuine discovery for food lovers. It needs one sentence at the counter, the fermented ricotta of Salento, and then sells on repeat to customers who like strong flavours.
Case of 12 × 330.
Ricotta 'scante, the fermented ricotta of Salento, in tomato.
Ricotta forte, called 'scante in Salento dialect ('the one that burns'), is a dense cream obtained from the natural fermentation of ricotta. Here it is 5% of a slow-cooked tomato sauce (83% tomato, Italian origin) with onion, extra virgin olive oil and basil. The taste is bold, tangy and slightly hot. No added sugar, no concentrate, no preservatives or thickeners; pasteurised.
Format guidance: 330 g, three to four portions. A cherry tomato sauce with ricotta forte in the 180 g jar is also on Savorita.Specs: 330 g, case of 12, shelf life 24 months, pasteurised, no preservatives, thickeners or added sugar, vegetarian, Puglia (Italy).Ingredients: tomato 83% (Italian origin), onion, ricotta forte ('scante) 5% (sheep's milk ricotta, cow's milk ricotta, natural lactic ferments), extra virgin olive oil, basil, salt.Nutrition per 100 g: 137 kcal / 571 kJ; fat 9.2 g, of which saturates 3.4 g; carbohydrates 7.3 g, of which sugars 6.7 g; protein 7.1 g; salt 0.6 g.Allergens: milk (ricotta forte).
Founded in Lecce at the end of 2007 by Enrico De Lorenzo, Perché ci credo makes artisanal sauces, passata, bruschetta toppings, pestos and vegetables in oil from Salento, with innovative recipes rooted in the Mediterranean tradition and no preservatives or additives.
Same category, tags or region.
